Kitchen Knives

Question of the Day: Turkey Two-Fer Edition.

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Two turkey carving-related questions for you on this fine day of thanksgiving.

I remember growing up my father used to use a Hamilton Beach electric knife to carve our Thanksgiving turkey. It was avocado green and was stored in the original cardboard box in which my parents received it as a wedding gift. My dad wasn’t a knife guy.

Fast forward a couple of decades and I received this “As Seen on TV” Sonic Blade as a gift. The only reason I have hung onto it for all these years is that storage was not at a premium until my In-Laws moved in with us a couple of weeks ago. It is destined for Goodwill now that I am posting this.

It is cordless, which is a supposed advantage, but this requires a charging mechanism and a larger footprint. I remember my Dad’s Hamilton Beach having clean lines and a solid housing. Frankly, the Sonic Blade is an ugly piece of functional crap with a flimsy housing and rickety construction.

I remember it technically working the few times I used it years ago.  And the bread blades do slice crusty bread more cleanly and evenly than a bread knife as there is no “chatter” as a bread knife struggles for initial purchase. Less flaky crumbs result.

It works. But it takes up too much space and requires forethought to make sure it is charged. It requires more effort to clean than a traditional knife. All of these are deal breakers for me. I can simply reach for my Wustof Classic carving knife for all of my meat slicing duties.

As I have said in the past, my kitchen knives are “good enough“. They are not objects of envy but have served me well for more than a decade.

So here are my questions for our Thanksgiving readers:

Does an electric knife have any place in your kitchen?

and:

What is your implement of turkey destruction today?

Have a great Thanksgiving from all of us at TTAK.

 

 

Discussion

2 responses to ‘Question of the Day: Turkey Two-Fer Edition.

  1. No electric slicers for me. I have a Craftsman carving knife and fork, was my mom’s, sharpens well and slices well. And doesn’t make a racket!

  2. Wow 3 days later and 1 reply. I’ll be the odd ball. I wash my hands and take the bird apart with my bare hands. Usually it’s been cooked to the point of falling apart, so I’ll just use a sharp steak knife to assist in separating stubborn bit’s and to slice the breast.

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